Smoky Lamb Ouzi Rice Tray

Slow-roasted lamb shanks melt into Diamond Castle long-grain rice perfumed with cardamom smoke.

We bake the rice under foil, then finish uncovered for a bronzed top—ready for VIP banquets.

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Why it shines

  • Diamond Castle long grain stays separate under low-and-slow cooking.
  • Smoked cardamom butter perfumes the entire tray.
  • Topped with roasted nuts and baby carrots for drama.

Servings

Serves 10 on a banquet tray.

Timing

Total time: 3 hours including roasting.

Best occasion

Designed for hotel buffets, weddings, or diplomatic dinners.

Ingredients

Measure precisely to showcase Diamond Castle texture.

  • 3 cups Diamond Castle long-grain rice, soaked
  • 3 lamb shanks, seasoned
  • 2 onions, sliced
  • 4 tbsp ghee
  • 1 tbsp cardamom pods plus 2 bay leaves
  • 4 cups lamb stock
  • 1 cup mixed nuts and baby carrots, roasted
  • Smoked paprika, salt, and pepper

Method

  1. Sear the lamb shanks in ghee until browned, then remove.
  2. Caramelize onions with cardamom and bay leaves in the same pan.
  3. Add rice, lamb stock, and spices; bring to a gentle simmer.
  4. Nestle shanks on top, cover tightly with foil, and bake at 180°C for 90 minutes.
  5. Uncover, baste with smoked paprika butter, add nuts and carrots, and bake 15 minutes more.

Rest the tray for 15 minutes before service so the rice reabsorbs the lamb juices.

— Diamond Castle Culinary Team
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